Khoresht e Baamieh or Persian Okra stew


Okra is one of the richest sources of calcium in any food which is perfect for coeliacs whose diets generally lack calcium.  Okra is a little used vegetable and there are very few recipes that call for Okra. However this a great one and I like to eat it regularly. Okra is a seasonal vegetable but these days it’s generally available all year around. If you can’t find it in your local supermarket, try an Indian grocery store.

Khoresht e Baamieh is usually made with lamb or beef, however you can use minced meat if you prefer. Just follow the general recipe.

Ingredients:

  • 500 gr’s of lamb or beef
  • 2-3 onions
  • 600 gr’s of baamieh or  okra
  • 2 medium – large potatoes ( optional)
  • 2 cloves of garlic ( optional)
  • 1 teaspoon of turmeric
  • 4 tablespoons of lime juice
  • 2-3 tablespoons of tomato puree
  • salt and pepper to taste

Preparation:

  • Trim and cut the meat into cubes
  • peel and chop the onions
  • Wash and remove the stalks from the baamieh and cut into approx 1 inch pieces.
  • If you want to add  potato, peel and cut into small cubes

Method:

  1. Gently fry the onion in a little oil until it begins to turn golden.
  2. Add the cubed meat, salt and pepper and brown off.
  3. Add the turmeric and stir in.
  4. Add some hot water, enough to cover the meat and cook for about 45 minutes until the meat is tender.
  5. Add the cubed potato now.
  6. In another pan gently fry the baamieh in a little oil until darker in colour. If you gently shake the pan rather than stir the Okra, the sticky syrup from the okra wont ouze out.
  7. Add the okra, tomato puree and more seasoning if needed. Cook for about another 10 minutes.
  8. Add the lime juice and leave for around 10 minutes. The baamieh should not become too soft or too slimey.

Serve with plain white rice, mast or natural yoghurt and a fresh green salad.

Nooshi joonet. Enjoy.

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4 thoughts on “Khoresht e Baamieh or Persian Okra stew

  1. I live in Kabul and we’re starting to get baby okra and other spring vegetables (early April). Your site is great for us. The dishes are great but what’s more we get to work with our house man and the ashpaz to translate them from English into Dari, the national variety of Persian in Afghanistan.

    1. Axel thats great! Im so pleased to hear that news 🙂 Im sure your ashpaz could teach me a thing or two. How wonderful you get to eat such wonderful food every day. Thanks for your comment, keep in touch …. and let me know if there are any intersting dishes you come across over there in Kabul . Javane

  2. In New York there is a great Turkish restaurant that serves similar okra – delicious! I am adding this article to the one I am writing on ‘okra – the kidney cleanser’ at pursuenatural.wordpress.com. Do visit.

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